I know that chili isn’t your traditional Memorial Day weekend food, but if you’re looking for something to make other than burgers and brats, try this. It’s nutritious and much lighter than BBQ food but still ultra filling and most importantly, DEEEEELISH.
This chili contains NO BEANS – and this is OK! Because you know somebody will bring the baked beans to the party>>>let’s be real. I find the sweet potato is a perfect alternative to beans, they contain fiber and fill you right up.
I’m excited because the recipe makes a lot of servings, which helloooo(!), means lots of leftovers, and you can double or triple it very easily if you’ll be feeding guests this weekend or need to bring something to a Memorial Day partay.
I added one fresh chopped jalapeno (with seeds) to the mix – I wanted my chili to have a li’l kickeroo. Instead of a dollop of plain Greek yogurt or sour cream I topped it with a sprinkling of shredded cheese, fresh avocado, and chopped green onion.
Check out my recipe below or visit Christal’s blog, Nutritionist in the Kitch for the original recipe.
+ 1-2 lbs of lean ground turkey
+ 1 teaspoon salt (divided)
+ 1/2 teaspoon or so cumin
+ 1/2 cup chopped onion
+ 3-4 garlic cloves (finely chopped)
+ 1 1/2-2 15oz cans diced tomatoes with green chilis (do not drain)
+ 1 medium sweet potato (cubed)
+ 3/4 cup water
+ 1/4 teaspoon chili powder
+ 1/4 teaspoon paprika
+ 1 bay leaf
+ Shredded cheese (for garnish)
+ Avocado slices (for garnish)
+ Fresh cilantro (for garnish)
+ Green onion (chopped, for garnish)
+ In a very large skillet over medium heat, brown ground turkey and season with 1/2 teaspoon of salt and cumin
+ Once cooked add onion, garlic, and jalapeno. Cook for 3-5 minutes over medium heat
+ Add diced tomatoes, sweet potato, tomato sauce, water, chili pepper, paprika, remaining 1/2 teaspoon of salt, and bay leaf
+ Cover and simmer over medium-low until potatoes are soft and cooked through, about 20-30 minutes. Stir occasionally and check potatoes periodically to see if they’re done. You don’t want them to get mushy. Add 1/4 cup more water if needed
+ Add kale and stir until wilted. Remove bay leaf
+ Garnish with cheese, avocado slices, cilantro, and green onion